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Instant Pot White Bean Curry Recipe

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4 from 9 reviews

This Instant Pot White Bean Curry is a quick and flavorful meal infused with ginger, garlic, and red curry paste. Perfectly creamy and spicy, it's ideal for chilly days and provides a wholesome, comforting dish ready in just over an hour. Packed with nutritious white navy beans, coconut milk, and fresh spinach, this curry is both hearty and satisfying.

Ingredients

Beans & Legumes

  • 1 cup (180 g) dried white navy beans, soaked overnight

Vegetables & Aromatics

  • 1 shallot, minced
  • 2 cloves of garlic, minced
  • 1 tbsp finely chopped ginger
  • 2 cups (50 g) loosely packed baby spinach
  • 1/4 cup (5 g) chopped cilantro

Liquids & Sauces

  • 1 tbsp (15 ml) oil
  • 1 cup (240 ml) water
  • 1 14-oz can (400 g) crushed tomatoes
  • 1 13.5-oz can (400 ml) full-fat coconut milk
  • 1 tbsp (15 ml) soy sauce
  • 1-2 tbsp (15-30 ml) lime juice

Spices & Seasonings

  • 2 tbsp (30 g) red curry paste
  • 1 tbsp (12 g) coconut sugar
  • 1 tsp curry powder
  • 1/2 tsp salt

Instructions

  1. Prepare the Aromatics: Heat the Instant Pot on 'Sauté' mode to normal. Add the oil, then minced shallot, garlic, and ginger. Sauté for 2-3 minutes or until the mixture is soft and fragrant, developing the base flavor.
  2. Add Curry Paste: Stir in the red curry paste and cook for another minute while continuously stirring to release its intense flavors. Then, turn off the 'Sauté' function.
  3. Deglaze the Pot: Pour in the water and use a spatula to scrape up any browned bits stuck to the bottom of the pot to prevent burning during pressure cooking.
  4. Add Remaining Ingredients: Add crushed tomatoes, coconut milk, soy sauce, coconut sugar, curry powder, salt, and the drained soaked white beans to the pot. Stir gently to combine all ingredients evenly.
  5. Pressure Cook: Close the Instant Pot with the lid and set the valve to 'Sealing.' Select the 'Pressure Cook' setting and set the timer to 45 minutes to allow the beans to cook thoroughly and flavors to meld.
  6. Release Pressure: When cooking ends, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure before opening the lid.
  7. Add Spinach and Lime: Stir in the baby spinach, which will wilt from the residual heat, then add the lime juice to brighten and balance the flavors. Mix well.
  8. Garnish and Serve: Sprinkle the chopped cilantro over the curry and serve immediately. This dish pairs wonderfully with white rice, quinoa, or naan bread.

Notes

  • Soaking the beans overnight reduces cooking time and improves digestibility.
  • You can substitute navy beans with other white beans such as cannellini if preferred.
  • Adjust lime juice quantity to taste for desired acidity.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on stovetop or in the Instant Pot using 'Sauté' mode set to 'Less' to avoid overcooking.
  • For a spicier dish, increase the red curry paste amount.

Find it online: https://recipeplenty.com/instant-pot-white-bean-curry-recipe/